Loaded Black Bean Quesadilla with Veggies

A "fully-loaded" vegan Black Bean Quesadilla recipe with sweet corn, tomatoes, and flavorful cumin. It's a quick and easy lunch or dinner that's easy to customize! (Gluten-free option.)

This vegan Black Bean Quesadilla recipe is quick and easy to assemble.

They're so satisfying and also family-friendly. Everyone can customize theirs with their own favorite additions!

Plus they're a good source of plant-based protein, dietary fiber, and iron.

Ingredients for Black Bean Quesadilla

For this recipe you will heat on a skillet or shallow pan:

• Black beans: You will need one 15-ounce can black beans for this recipe. Or if you cook your own from scratch, you will need about 1.5 cups cooked beans. These add a good source of plant-based protein and fiber. (You could also use a can of vegan black refried beans instead.)
• Roma tomatoes: Or substitute grape tomato, cherry tomato, or other garden tomato if desired.
• Sweet corn: Either use freshly cooked corn kernels, frozen corn (thawed), canned corn, or fire-roasted.
• Green onions (scallions): Or substitute finely diced red onion or yellow onion for a stronger flavor.
• Vegan shredded cheese: Be sure to find a good dairy-free melting cheese for this recipe. There are so many great options on the market now. (A couple I enjoy are "Follow Your Heart" brand and "Miyoko's" brand.) Sprinkle on vegan cheddar cheese, Monterey jack cheese, Colby jack, or your own favorite variety.
• Ground cumin: I also like to include smoked paprika in addition to the cumin, but change it up to your taste. Taco seasoning or chili powder would be great too.
• Large flour tortillas of choice: Use gluten-free if desired. I try to find whole grain tortillas when possible.

Note: I also like including garlic powder, fresh cilantro, lime juice, or cooked brown rice inside the quesadillas.

Customizing

Less cheese (or no cheese): Substitute one (or both) of the layers of cheese for a thin layer of hummus, vegan refried beans, or mashed avocado instead. This can be a healthier swap, but still acts as a helpful binding agent to keep the quesadilla ingredients in place.

Make it spicy: Add diced jalapeno, cayenne pepper, or simply top with hot sauce to taste.

Other vegetables: Add other veggies like roasted red bell pepper, fresh spinach, or whatever else sounds good.

Serving

Either enjoy these plain, or dunk them in your favorite "dipping sauce". A few ideas include:

• Chipotle Crema (for smoky spice!)
• Guacamole
• Restaurant-Style Blender Salsa
• Fresh Pico de Gallo
• Vegan sour cream
• Dairy-free cheese sauce

Hungry for more? Try this Vegan Taco Salad with Creamy Southwestern Dressing!

For more inspiration, also browse easy vegan dinner recipes or black bean recipes.

Loaded Black Bean Quesadilla with Veggies

A "fully-loaded" vegan quesadilla with sweet corn, tomatoes, and flavorful cumin. A quick and easy lunch or dinner that's easy to customize!

4.84 from 6 votes

Print Recipe Pin Recipe Comment

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Gluten-Free Option, Mexican-inspired, Vegan

Servings: 4 quesadillas

US CustomaryMetric

Ingredients

• 15 oz. can black beans
• 2 roma tomatoes
• 2-3 green onions
• 1/2 cup cooked sweet corn
• 1/2 cup vegan shredded cheese (melt-able)
• 1/4 tsp. ground cumin (more/less to taste)
• 4 large tortillas (gluten-free if desired)

Instructions

• Rinse and drain black beans. Finely chop tomatoes and green onions.
• Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)
• On one half of the quesadilla, add a light layer of cheese. Then add a layer of beans, tomatoes, green onion, and corn.
• Add another layer of cheese on top to help “glue” both sides together. Sprinkle a bit of cumin, then fold over the top half of quesadilla and gently press down.
• On a flat skillet over medium heat, warm the quesadillas for 3-4 minutes on each side or until heated through. Repeat for the rest of the quesadillas.
• Serve as is, or with your favorite guacamole or salsa.

Notes

Less cheese (or no cheese) version: You can also substitute one (or both) of the layers of cheese for a thin layer of hummus or mashed avocado.

Customize it: Use more or less of the ingredients you love. Smoked paprika or garlic powder is also a great addition with the cumin. Or add cooked brown rice or quinoa.

For gluten-free: Use your favorite GF tortilla.

Nutrition Per Serving (Estimate)

Nutrition Facts

Loaded Black Bean Quesadilla with Veggies

Amount per Serving

Calories

348

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Potassium

 

551

mg

16

%

Carbohydrates

 

58

g

19

%

Fiber

 

10

g

42

%

Sugar

 

4

g

4

%

Protein

 

13

g

26

%

Vitamin A

 

373

IU

7

%

Vitamin C

 

9

mg

11

%

Calcium

 

119

mg

12

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan Black Bean Quesadilla recipe with corn and tomato, also check out:

• Spinach Pesto Quesadillas
• White Bean Zucchini Enchiladas
• Southwest Black Bean Soup (30 Minute)
• Chunky Monkey Overnight Oats

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